Instructions: Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes.

Shape into 12 patties. Dust lightly with flour & fry in hot oil, turning frequently until browned & crisp. Drain on paper towels.

Put a pattie in a pita pocket, top with salad & a little harissa if desired.

HARISSA: Place peppers & garlic in a processor & process until coarsely ground. Add remaining ingredients except the olive oil & process until smooth. To store, place in a small jar, top with a thinlayer of olive oil & refrigerate till ready to use.

Makes 1 cup.

Virginia Habeeb, "Pita the Great"

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